How to Brew Coffee (Research):
Equipment
- Clean tools after each use the build up of coffee oil (caffeol) can make the coffee taste bitter and rancid.
The Beans
- The quality and flavour of your coffee starts with great beans.
Some of the flavour factors include:
- The country and region of origin
- The variety of bean - arabica, robusta - or a blend
- The roast type
- The texture of your grind
Freshness
- Fresh-roasted coffee is essential to a quality cup
- Never reuse your coffee grounds to make coffee
Roasts fall into one of four colour categories — light, medium, medium-dark and dark
- Light roasts are brown in colour, this roast is generally preferred for milder coffee varieties.
- Medium roasts have a stronger flavour.
- Medium dark roasts have a slight bittersweet after taste.
- Dark roasts have distinct bitterness.
To preserve the beans’ fresh roasted flavour, store them in an opaque, air-tight container at room temperature.
The Grind
- Always grind your beans as close to the brew time as possible for maximum freshness.
- The size of the grind is hugely important to the taste of your coffee.
- If your coffee tastes bitter, it may be over-extracted, or ground too fine.
- If your coffee tastes flat, it may be under-extracted, meaning your grind is too coarse.
The Water
- Use filtered or bottled water
- A general guideline is called the "Golden Ratio" - one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.
- Allow boiled water to rest a minute before pouring it over the grounds.
Brewing Time
In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a French Press, the contact time should be 2-4 minutes. Espresso has an especially brief brew time — the coffee is in contact with the water for only 20-30 seconds. Cold brew, on the other hand, should steep overnight (about 12 hours).
(http://www.ncausa.org/About-Coffee/How-to-Brew-Coffee)
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